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Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...